I'd like regular ancestral cooking emails!
There’s a lot of millet action going on in my kitchen at the moment.
The DIY proofing box is out (it’s colder now and I want warmth for my experiments!) and in it I’m growing two things:
A millet sourdough starter, and
A millet starter for a Turkish fermented drink called Boza.
The sourdough starter is easy, I just need time and persistence. The Boza starter more difficult…documentation is nowhere near as available, so I’m kinda using my nous and seeing what happens!